This Health, Aging and Body Composition study compared the data of 2,287 participants and revealed that longevity seems to be the result of balanced levels of bicarbonates in the body. The author, Dr. Kalani Rapheal, who is not only a nephrology and hypertension specialist at the University of Utah, but an associate professor as well, found that the risk of premature death was reduced by 24{918ed39d1b882ebfd9652795bd44509af5d57d60b8f8d28bf944101790d322d3} in participants with low levels of bicarbonate and that “generally healthy older people with low levels of bicarbonate had a higher risk of death.”

She and her colleagues studied the link between levels of pH, CO2 and bicarbonate and old age. Dr. Eric Chan reports that “Uniformly, in ill patients, increasing the alkaline buffer of the tissues makes patients feel better. As mentioned above, this is particularly true in chemically sensitive patients, and can actually be a “cure” in the sense that we are increasing the body’s ability to react in a healthy way to noxious stimuli. If I use the intravenous sodium bicarbonate in such patients, it is usually given twice a week for a period of 4-5 weeks. Sodium bicarbonate is a very effective way of directly improving cellular health by making the tissue more alkaline.”

Dr. Raphael agreed. “Critically ill patients with severe acid-base abnormalities have a very low likelihood of surviving their illness.” People who with bicarbonate-balanced bodies are better able to resist chemical toxicity because of sodium bicarbonate’s ability to absorb certain carcinogens. Additionally, sodium bicarbonate is able to balance out overly acidic pH levels. When pH levels are out of whack, the body is less resistant to diseases, including cancer.

Additionally, a study by Dr. Robert J. Gillies at Wayne State University School of Medicine reports that “Acidity generated by the tumor microenvironment drives local invasion. The pH of solid tumors is acidic due to increased fermentative metabolism and poor perfusion. In every case, the peritumoral pH was acidic and heterogeneous and the regions of highest tumor invasion corresponded to areas of lowest pH. Tumor invasion did not occur into regions with normal or near-normal pH. In support of the functional importance of our findings, oral administration of sodium bicarbonate was sufficient to increase peritumoral pH and inhibit tumor growth and local invasion in a preclinical model, supporting the acid-mediated invasion hypothesis.”

Acidosis

Americans notoriously consume processed, chemical-laden foods that are packed with pesticides and artificial sweeteners. Because of this, the pH levels are generally acidic. This is called acidosis.

While such foods as meat, eggs and dairy are acidic, processed foods (especially when combined with pharmaceutical drugs, breathing too quickly and pollution) are the leading cause of acidosis. Symptoms of acidosis include (but are not limited to):

Fatigue

Infection

Obesity

Depression

Dry Skin

Ulcers

Diabetes

Immune Deficiency

Hormonal Imbalances

Premature Aging

Weak Bones

Bladder & Kidney Issues

Cardiovascular Damage

This is because acidosis is hard on the body. When pH levels are off, the body tries to neutralize itself by siphoning essential minerals from bones and organs. In fact, acidic pH levels fertilize tumors and metastasis, and will aid in slowly destroying the liver, as the pancreas is extra-sensitive to acidosis.

On the flip side, a neutral pH is not only NOT harmful, but is actually healthy. In fact, one study, conducted by The Journal of Nutrition, studied participants who drank 1 liter of either sparkling or still water for two months daily. The bubbles in carbonated water bubbles are created when CO2 and H2O are combined. After the first two months, the groups switched. Participants who drank still water initially, then drank sparkling water for two months. And vice-versa.

The result? When participants drank the sparkling water, there were significant reductions in “bad” cholesterol (LDL), while simultaneously increasing levels of “good” cholesterol (HDL). Additionally, doctors hypothesize that these positive biochemical changes will actually reduce the women’s risk of developing heart disease by 1/3 over the next decade.

Why Baking Soda?

Baking Soda is 100{918ed39d1b882ebfd9652795bd44509af5d57d60b8f8d28bf944101790d322d3} sodium bicarbonate. As any US middle school child will tell you, baking soda reacts strongly when mixed with an acid. This reaction is carbon dioxide gas, in the form of bubbles. Stomach acid is (wait for it!) Acidic… so when the two mix, it turns into carbon dioxide.

Also, baking soda is cheaper than drugs. You can purchase a box for around $1. As mentioned above, sparkling water (full of bicarbonates/CO2) has the potential to easily replaces all statin drug; however, doctors and big Pharma do not want patients to replace their medicine cabinets with cheap alternatives, so it has remained largely secret.

Getting your Daily Dose

There are many ways to consume baking soda. Dr. Sircus recommends taking baking soda orally for maximum effect. But for those who just can’t “stomach” baking soda dissolved in warm water, there are alternatives. Dr. Sircus recommends in his eBook to combine 1 part baking soda with 3 parts of pure maple syrup. This helps to make the baking soda more palatable. He also recommends a nice soak in a tub of warm water mixed with baking soda at the first sign of a cold.

Day 1 — Take six doses of ½ teaspoon of baking soda in glass of cool water, at about two-hour intervals.

Day 2 — Take four doses of ½ teaspoon of baking soda in glass of cool water, at the same intervals.

Day 3 — Take two doses of ½ teaspoon of baking soda in a glass of cool water in the morning and evening.

Day 4 (until symptoms disappear) — Take ½ teaspoon of baking soda in a glass of cool water each morning.

It is true that Arm & Hammer may have a vested interest in pushing baking soda, but it is a good guide to start with, especially if you don’t mind the flavor! (Personally, I think the baking soda combined with apple cider vinegar has a “shrimp-like taste.)